Resumo

ZAPATA BUSTAMANTE, Sandra; TAMAYO TENORIO, Angélica  e  ALBERTO ROJANO, Benjamín. Effect of Roasting on the Secondary Metabolites and Antioxidant Activity of Colombian Cocoa Clones. Rev. Fac. Nac. Agron. Medellín [online]. 2015, vol.68, n.1, pp.7497-7507. ISSN 0304-2847.  https://doi.org/10.15446/rfnam.v68n1.47836.

Roasting is one of the most important technological operations in the processing of cocoa beans; this process leads to the formation of products of the Maillard reaction (RM), which are crucial for the development of organoleptic quality of cocoa beans and its associated products. The aim of this study was to evaluate the effect of roasting on the content of secondary metabolites and antioxidant activity in five Colombian cocoa clones, by different methodologies. The methanolic extracts of the cocoa beans were analyzed for total phenols content, condensed tannins, total antiocianins, catechin and epicatechin, theobromine and caffeine. The antioxidant activity was determined by ABTS assay, ORAC method and superoxide radical scavenging method. The effect of roasting on cocoa clones did not have an unspecified behavior. In conclusion, the effect of roasting of cacao clones was not uniform on the various contents of secondary metabolites and antioxidant activity.

Palavras-chave : Phenolic Compounds; alkaloids; free-radical scavenging activity; ORAC.

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